Orange Creamsicle Slab Pie
This yummy dessert will take you back to your childhood. It's oh, so good!
ORANGE CREAMSICLE SLAB PIE
This yummy dessert will take you back to your childhood. It's oh, so good!
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury Pie Crusts, softened as directed on box
- 2 boxes (3 oz each) orange-flavored gelatin
- 1/3 cup boiling water
- 2 boxes (3.4 oz each) vanilla-flavor instant pudding & pie filling mix
- 2 cups cold milk
- 1 container (12 oz) Cool Whip frozen whipped topping, thawed
- 1 1/2 cups chopped Golden Oreo cookies (about 12 cookies)
- 1 tablespoon orange and white candy sprinkles
Instructions
- Heat oven to 450°F. Remove crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.
- Bake 10 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 15 minutes.
- In small bowl, add gelatin and boiling water; stir occasionally 2 minutes. Set aside. In large bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Beat in dissolved gelatin mixture with whisk until well mixed. Let stand 5 minutes. Stir in 1 cup of the whipped topping.
- Spread pudding mixture evenly onto cooled baked crust. Drop spoonfuls of remaining whipped topping (about 3 cups) on pudding layer, and carefully spread to cover. Refrigerate at least 4 hours until set.
- Before serving, top with cookies and candy sprinkles. To serve, cut into 4 rows by 4 rows.
